Rempapa is a celebration of Singapore heritage cuisine and serves to connect and educate through the culinary legacies of Singapore’s ethnicities with a showcase of heritage flavours. With the launch of the Cultural Celebration Series earlier this year, Rempapa continues the festivities with Deepavali.
Available for brunch and dinner from 17 to 24 October, Rempapa will feature two dishes – both which Chef Damian D’Silva learned from his beloved Grandad, who in turn learned these dishes from his Indian friends.
Kool ($80++, serves four persons), a Northern Sri Lankan specialty that is rarely found outside of the Jaffna community, is a dish that is close to Chef Damian’s heart and follows a recipe belonging to a neighbour of his Grandad. The hearty soup consists of fresh seafood that is abundantly available in the coastal regions of Jaffna such as fish, crab, prawns, and cuttlefish. Tamarind juice adds tartness while dried chilli flakes bring forth a touch of heat. A laborious dish that takes 3 days of preparation and typically prepared on special occasions, the robust stew is chock full of vegetables such as long beans, sliced tapioca, and jackfruit seeds. Cooked brown rice along with odiyal flour are added to thicken the soup.
Lamb Dhalcha ($60++ with three pieces of chapati, serves four persons) is a Eurasian interpretation of a traditional South Indian lentil stew and Chef Damian uses his Grandad’s recipe, featuring smoked bacon bones. Tender lamb ribs, lentils, and potatoes, are cooked with an aromatic amalgamation of spices such as toasted cumin, fennel, and coriander. The addition of coconut milk and tamarind juice adds richness and tangy notes, while smoked bacon bones imbue the stew with robust savouriness.
Join Rempapa in the celebration of Singapore’s multi-cultural festivals with heritage flavours.
Kool requires 3 days advance order. Reservations can be made via phone at +65 9459 1603, email at papa@rempapa.sg, or online at Rempapa’s website.